Crustless Pumpkin Pie
This recipe is taken from Wheat-Free, Gluten-Free, Reduced Calorie Cookbook by Connie Sarros. Perfect for Christmas!
This dessert serves 10, so you can enjoy delicious leftovers.
- 2 envelopes gluten-free unflavoured gelatine
- 2 tablespoons cold water
- 2¼ cups evaporated skim milk
- 1 16-ounce can solid-pack pumpkin
- 6 tablespoons light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- 10 teaspoons gluten-free non-dairy whipped topping
In a medium bowl, sprinkle the gelatine over the cold water to soften; set aside. In a small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir the hot milk into the gelatine, stirring until the gelatine is dissolved. Stir in the remaining 1¼ cups of milk and the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Spray a 10-inch pie plate with gluten-free non-stick spray. Pour the pumpkin mixture into the pie plate. Chill until firm. To server, top each slice with a teaspoon of whipped topping, then sprinkle the topping lightly with cinnamon.
Makes 10 slices
One slice – Calories: 112; Total fat: 0.9 g; Saturated fat: 0.8 g; Cholesterol: 2 mg; Sodium: 71 mg; Carbohydrates: 15 g; Fibre: 1 g; Sugar: 14.1 g; Protein: 6.3 g